The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Chef’s Choice 632 Deli Slicer
January 5, 2015 at 12:25 am #2176
I’m new to the forum, and new to Umai bags. I’ve done a ton of smoked foods, but dry cured meats are a whole new thing. My friend made some goose prosciutto last year, and I’ve been waiting to have a go at it.
Earlier this week, I was gifted some nice goose breasts, and happend to find the Umai videos on Youtube. So I have a bunch of breasts curing, and i’m going to put them in the Umai bags in a few days (order came through fast). I’ve gone through the forum and read the tips and tricks for sealing, and hope things go good when I get to that part.
But I did have a question about a meat slicer.
Anyone have the Chef’s Choice 632, and care to comment on pros or cons, how long you’ve had it, and how often it gets used?
Thanks in advance,
ChrisJanuary 5, 2015 at 1:26 am #8815RickMember
Welcome to the forum. Your going to enjoy using the UMAi bags and the great results you get.
Your slicer is a good one. I have a 610. One thing is not to push to hard on the back plate or you will have irregular thickness cuts. Also the straight edge blade works well for slicing salami.January 5, 2015 at 1:39 am #8816
That’s what I was hoping for.
Thanks for the response.
ChrisJanuary 5, 2015 at 8:21 am #8817Russell MaxwellMember
I have a Chefs Choice 640 and have been very pleased with it. I have had it for several years. I slice jerky meat, bread, salami, ham and it even works well on tomatoes. It is used every week since my wife bakes our bread, and more when I am working with meat. It is easy to take apart and clean. I only have the serrated blade. I plan on getting the smooth one soon.
I have found Chefs Choice to stand behind their products. They told me that they were the warranty. I had a spice grinder that I dropped and broke and they mailed me a new one at no charge. I have been pleased with them.
Hope this helps and good luck.
RussJanuary 5, 2015 at 8:33 am #8818
That does help. The “several years”part, and ” used every week” make me feel like I made the right choice.
And I like that you’ve had good interaction with them, as well.
Thank you Russ.
ChrisJanuary 5, 2015 at 8:45 am #8819Ron PrattMember
Chris, a belated welcome to our forum! I have bought several times from that source and while I have never had to deal with warranty issues I can attest to being a satisfied customer if that means anything! RonJanuary 5, 2015 at 9:21 am #8820
It means a lot, Ron.
From what I can gather, the people that have had complaints on these slicers not working on raw meats were probably trying to slice too fast or the meat wasn’t cold enough.
I look forward to trying it out on my goose prosciutto in a month or so.
I’ll post pictures.
ChrisJanuary 7, 2015 at 3:35 am #8822Russell MaxwellMember
About your slicer.. Chefs Choice sells A Diamond Hone Sharpener. I bought one and use it on my 640. It is real easy to use and does a good job. You don’t need it very often but when you do, you’re glad you have it.
I tasted my first attempt at Sujuk today and it was great. I did not flatten it. Can’t wait to get to the store and buy some more beef and lamb. I am going to double the batch this time.
RussJanuary 7, 2015 at 7:49 am #8823
Thanks Russ. My slicer came with an extra blade and diamond sharpener. I haven’t used it yet, but I am glad to hear it’s easy to use and works.
My goose is getting bagged tonight, for prosciutto! I can’t wait.
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